Easy Black Bean Soup

Need a busy weeknight dinner idea? This easy, but super delicious black bean soup can be on your table in less than 20 minutes!

Items used to make this recipe:

(affiliate links)

• stockpot https://amzn.to/3Z6ROTk

• immersion blender https://amzn.to/48VjduE

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Black Bean Soup

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1/2 cup diced onion

• 1 clove garlic, minced

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 1/2 cups chicken stock (I used my homemade) *see note below

• 1 cup salsa (here’s a great salsa recipe)

• 1 teaspoon ground cumin

• 2 teaspoons freshly squeezed lime juice

• garnish: sour cream, scallions, cilantro, tortilla strips, etc.

Directions

1. In a large, heavy-bottomed saucepan or stockpot over med-hi heat, saute onions in olive oil until translucent, stirring frequently.

2. Add minced garlic and saute until fragrant, 30-60 seconds.

3. Add black beans, chicken stock, salsa, and cumin; stir well to combine.

4. Use an immersion blender to blend the soup to desired consistency.

5. Lower heat to medium and stir frequently until hot and bubbly, 10-15 minutes.

6. Remove from heat; stir in lime juice and serve.

Notes

• To make this soup vegetarian-friendly, use vegetable broth instead of chicken stock.

• The lime juice really takes this recipe over the top so don’t skip it. I like to keep an emergency stash of lime juice in the freezer for times when I don’t have fresh limes on hand.

• If you don’t have an immersion blender, feel free to blend the soup in a traditional blender or food processor (working in small batches, especially if the soup is hot).

adapted from allrecipes.com

Intant Pot Chicken Taco Soup

It’s that crazy-busy time of the year when simple dinner recipes are most welcome. This fantastic soup, rich in tex-mex flavor, comes together in no time using chicken breasts and a number of pantry staples you probably already have on hand. No garnish is necessary for this hearty soup, but feel free to add your favorites. I strongly recommend a dollop of sour cream.

Items used to make this recipe:

(affiliate links)

• My Instant Pot https://amzn.to/3CMBCtd

• rotel tomatoes https://amzn.to/3CUklyy

• canned black beans https://amzn.to/3scXWYc

• taco seasoning https://amzn.to/3AyIvMM

• knorr chicken bouillon cubes https://amzn.to/2Ue0dpr

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Instant Pot Chicken Taco Soup

makes 6 generous servings

Printable Recipe

Ingredients

• 2 1/2 pounds chicken breasts (boneless, skinless), cut into large pieces

• 4 cups water

• 2 knorr chicken bouillon cubes

• 2 packets taco seasoning (any heat level)

• 4 cans (10oz) rotel tomatoes, undrained (any kind)

• 2 cans (14oz) black beans, rinsed and drained

• 10 oz canned or frozen corn kernels, drained

• Optional Garnish: sour cream, shredded cheese, sliced scallions, chopped cilantro or parsley, tortilla strips, etc.

Directions

1. Place water, bouillon cubes, and taco seasoning in instant pot and stir to combine, then stir in chicken pieces; place lid on and be sure the vent is set to “sealing”.

2. Cook on “manual” or “high pressure” for 20 minutes, then allow the pressure to release naturally for an additional 20 minutes.

3. Manually release any remaining pressure; remove chicken, shred with 2 forks, and return to pot.

4. Stir in undrained canned tomatoes, drained black beans, and corn; stir well and serve.

Notes

• To make in slow cooker, place all ingredients in cooker and cook on low for 8 hours; remove chicken, shred, and return to slow cooker. Stir well and serve.

• I had some okra slices stashed away in the freezer so I tossed them in and they were a great addition.

adapted from Jennifer Lynn